Method:
(1) Decocting juice Wash the mulberry, put it in a stainless steel pot, add a proper amount of water, heat and decoct, and when the evaporation of water decreases, add water to continue decocting. After boiling for 2 ~ 3h hours (hours), take the soup out of the pot and let it stand, then put the residue in clear water and cook it again. This is repeated for 3 ~ 4 times, and finally the residue is taken out and squeezed, and the juice is combined with the decoctions taken out in the previous times, filtered and left standing for later use.
(2) Concentrate the clear liquid of the decoction, put it into a stainless steel pot, heat and boil it, and remove the foam floating on the surface at any time. When the juice thickens, on the one hand, reduce the firepower under the pot, on the other hand, gently enter the bottom of the pot with a stainless steel spoon, and constantly stir to prevent coking. When it is refined into a clear paste, you can take a little bit on the paper that can absorb water and check whether the paper is oozing.
(3) According to the ratio of mulberry concentrated juice to crystal sugar of 8: 3.3, the crystal sugar is mashed, dissolved in water, filtered, thickened by stainless steel, combined with mulberry concentrated juice, stirred evenly, refined by heating, and defoamed. Finally, taking out, filtering, cooling in a cylinder, bottling and sealing to obtain the finished mulberry sauce.